• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Vamu aaku patchadi

125gms – ajwain leaves (vamu)
1 tbsp – channa dal
6 pods – garlic (no need to peel)
1/2 tsp – jeera
5+1 – red chillies
1 tsp – coriander/dhania seeds
1/2 tbsp – oil
1/4 tsp – mustard seeds
8 – curry patta leaves
Salt
1/2 tsp – tamarind paste
Hing, a pinch
Directions
In a pan on a low heat, dry fry channa dal, chillies, jeera and dhania seeds till dal changes colour and gives a nice aroma.
Grind mix into a course powder and put to one side.
Wash the ajwain leaves, fry in 1 tsp of oil until they change in colour and become a bit soft.
Add the leaves, salt, tamarind paste and garlic to masala powder in mixer and grind it to make a paste.
If needed add a little water while grinding.
Heat the remaining oil and prepare tempering with hing, mustard seeds, red chilli and curry leaves.
Pour this over prepared chutney.